My Grandma's Recipes for Vegans - Fabrizio Baroni - ebook

This e-book contains a selection of vegan traditional Tuscan (Italian) recipes, transmitted through the generations up to author's Grandmother, suitable for those who follow a vegan diet. They are taken from the book Granny's Recipes (I Ed. Sarnus 2013) by the same author. Of course, Tuscan traditional cookery is not vegan, but a part of its recipes are just vegan on their own, or are adaptable by small changes. All the photographs are taken by the author, those in the cover included.

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My Grandma's Recipes for Vegans

Fabrizio Baroni

All the photographs are of the author, those on the cover included

Copyright © 2015 by Fabrizio Baroni

All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review or scholarly journal.

First Printing: 2015

ISBN: 9788893065610

Youcanprint Self-Publishing

Fabrizio BaroniVia Antonio del Pollaiolo 89Florence, Italy 50142

[email protected]

Fabrizio Baroni was born in Florence in1971, where he lives and works. He has a Ph.D. In Physics, and cultivates a passion for traditional Tuscan cuisine and veganism. For Sarnus ( he has published Le ricette della mi' nonna (2014), Granny's Recipes (2013), and Le ricette vegetariane della mi' nonna (2014).


“There will be a day in which killing an animal will be considered as killing a human being.“

Leonardo da Vinci

“What do we eat today? Rabbit? But a rabbit can't be eaten, it's an animal!”

Marilena, 4 years old

(Marilena is the niece of the author)

Since I began to collect the recipes for my book Le ricette della mi' nonna (Sarnus, 2012), several years have passed. The title of that book is not a catch phrase, but just the truth. The book arose from the need to preserve the ancient gastronomic knowledge that has been transmitted through the generations up to my family. So, as dictated by my Grandmother, who was the last person of my family who knew such a knowledge, I wrote the recipes, and I took photographs of a part of them prepared by herself. My Grandma, her name Giovannina Nencini (1921-2014), was born in Mugello (Tuscany, Italy) near Florence, and was a housewife with a lifelong passion for cooking.

In the meanwhile, my relationship with food has deeply evolved, in particular in 2013 I converted to veganism, either for animal ethic reasons, or for human health reasons. So, I decided to extract from Le ricette della mi' nonna a vegan version for those who follow this diet, but nevertheless love also traditional Italian cousin, Tuscan particularly. It is notable that many traditional Tuscan recipes are vegan just as they are, for example Ribollita, Castagnaccio, Fagioli all'uccelletto, etc., whereas small modifications are enough to make some others vegan. For example, Piselli alla fiorentina are made with a small quantity of bacon, that can be eliminated without to compromise the taste significantly.

This book contains only the latter kind of recipe. In cakes and sweet things vaccine milk and butter have been replaced with vegetable ones, or more simply, with olive oil. Eggs have been directly eliminated. Obviously, small variations in taste may occur, but in my experience there is nothing to lose, rather the opposite is often true. Anyway, if one has chosen to be vegan, must be ready to accept some compromises with taste! I recall that there exist also recipes made vegan in a much more demanding way, for instance Braciole di manzo, Peposo, Spezzatino di manzo, Zuccotto, or even Bistecca, for which I refer the readers to the specialized publications already available.

The explanation of the recipes are essential, the quantities of the ingredients are for 4 people, and are only approximated: each one adjusts them to his requirements. When I mention olive oil, I mean always olive oil of excellent quality.

Finally, I want to thank Anna Ghigi, who helped me in the experimentation of the recipes made vegan, and the doctor Fabio Norcia for useful discussions on feed styles.

Fabrizio Baroni

Praise of Tuscan Bread

I write this brief note because if you do not have any Tuscan bread available, you can anyway choose for a kind of bread as similar as possible to it.The typical Tuscan bread is a simple and rustic bread with a large and round shape. It is characterized by the lack of salt, and the ingredients are wheat flour, water and brewer's yeast only. It is preferably cooked in wood-burning oven, and this way it can be preserved for about a week. In Tuscany cookery, bread has always been playing a central role, either fresh to accompany every kind of food like olive oil, beans, jams, fruit, etc., or stale as an ingredient in a lot of traditional recipes like, for example, the famous Ribollita. In fact, for instance, my family uses to eat almost every food with bread, and Tuscans call all foods different from bread “companatico”, that means literally every food “that accompanies bread”. Bread is truly one of the pillars of traditional cookery in Tuscany.


FETTE DI CAVOLO NERO Bread slice with kale

4 slices of homemade Tuscan bread

2 bunches of dark green cabbage or kale

1 garlic clove

Excellent olive oil, freshly pressed

Salt and pepper

Wash the cabbage leaves (possibly that have "felt" the cold winter nights) and boil them in already boiling salted water for about 20 minutes. It is better to start with already warm water in order to minimize the time of immersion of the cabbage, so that it preserves its substances much as possible. The same applies to the other vegetables. Toast the slices of bread, preferably a little stale, rub with a peeled clove of garlic and moisten with the broth of the cabbage, still hot. Lay one or more squeezed cabbage leaves on each slice and season with plenty of oil, salt and pepper. They are served hot, and, in spite of the simplicity of the recipe, the taste is amazing!

FETTUNTA Bread slices with oil

4 slices of fresh homemade bread

1 garlic clove

Excellent olive oil, freshly pressed

Salt and pepper

Toast the slices of bread on both sides until they are wonderfully crunchy and rub with a peeled clove of garlic on both sides. Season them with olive oil, salt and pepper. The slices should be eaten when the bread is still warm. A similar recipe we like to remember is bread with oil, which is nothing more than a slice of fresh bread seasoned with oil and salt, ideal for snacks.


Parboiled rice, 350 g

Tomatoes, 100 g

Boiled peas, 50 g

Peppers, 100 g

Pitted green and black olives, 50 g

Pickled cucumbers and carrots, 50 g

A bunch of chives

A few leaves of basil

Olive oil

Salt and pepper